Why Madagascar Vanilla Beans Are My Favorite? (From All 6 Types)

These bourbon vanilla beans are my favorite from the other four types of beans because they’re perfect for many recipes like baked goods, beverages, and desserts. They offer an irresistible sweet, rich, buttery, and creamy scent that elevates any dish. Plus, they pack more vanilla content than beans from other countries.

If you enjoy baking, cooking, or savoring delicious flavors, it’s time to explore the wonders of vanilla beans in this blog.

What Are the Best Types of Vanilla Beans?

Vanilla beans come from a special flower and add flavor to foods and smells to products like perfumes. There are over 150 types of vanilla beans, but the most common ones are from Madagascar, Tahiti, Mexico, and Uganda. Each type has its own special taste and use in cooking or making things smell nice. So, here is the list of the best vanilla beans for you.

#1 Madagascar Vanilla Beans

Madagascar vanilla is often seen as the best type of vanilla. It smells amazing and has a rich or creamy taste. This type of vanilla bean is also called Bourbon vanilla bean, but it doesn’t contain any actual bourbon. It grows on islands like Madagascar, Reunion (or Ile Bourbon), and Comoros.

The vanilla bean comes from the Vanilla planifolia orchid, which is originally from Mexico. In Mexico, bees pollinate these flowers, but in Madagascar, people have to do it by hand. That’s why this vanilla bean is usually more expensive.

Madagascar is a major vanilla bean producer, making up about two-thirds of the world’s supply. Its vanilla beans are very popular for their clear and creamy flavor, perfect for desserts with apples, strawberries, or peaches and even for fish and egg dishes. It also makes your ice cream taste delicious.

#2 Mexican Vanilla Beans

Mexico is where vanilla beans originally came from. Here, they wait around nine months before picking the beans. After the flower dies, they cut off the green pod, dry it for 20 days, let it ferment, and then pack it in vacuum-sealed bags to keep it fresh. After aging for a few months, it’s ready to be sold.

Mexican vanilla beans are thicker and have a unique flavor, similar to Madagascar’s, but with a smooth, mellow taste. It smells a bit woody and spicy, with hints of cinnamon, cocoa, raisin, tamarind, and spicy flowers. It’s great for recipes where vanilla is the main flavor, adding a bold taste to baked goods, chocolate desserts, and custards.

#3 Ugandan Vanilla Beans

Ugandan vanilla beans are a rare type from Africa, known for their strong flavor and high vanillin content. Africa’s two dry seasons help keep the vanilla bean production steady. This vanilla bean smells earthy and a bit like milk chocolate.

It’s creamy like Madagascar vanilla but sweeter and more chocolatey, making it great for desserts like ice cream, cookies, chocolate cakes, and sweet drinks.

#4 Tahitian Vanilla Beans

A Tahitian vanilla bean usually comes from a different species called V.tahitensis. These vanilla beans are unique because they come from Tahiti and are pretty rare, making up less than 1% of all vanilla used worldwide. Because of this, they’re more expensive than a Madagascar vanilla bean but have great flavor and scent.

If you’re buying these vanilla beans, make sure you’re getting the real deal from Tahiti. Even if it says “Tahitian type” from other places, it’s not the same thing.

The beans are known for their floral, ripe fruit taste, with hints of cherry chocolate, caramel, and licorice. Despite having less vanillin, it’s often used in non-food products like perfumes, candles, and oils.

#5 Vanilla Beans from Papua New Guinea

Just like the kind from Uganda, the vanilla beans from Papua New Guinea (PNG) aren’t talked about much but are more popular. In PNG, they grow two types of vanilla beans: Vanilla Planifolia and Vanilla Tahitensis.

The Planifolia kind, also known as Bourbon, has a rich taste with hints of butter and caramel. The Tahitensis kind, or Tahitian vanilla, has a unique, slightly woody taste with notes of cherry.

Vanilla beans from Papua New Guinea are an incredible choice if you’re looking to save money. They’re not as moist as the ones from Tahiti, but they still give you that sweet, fruity flavor and flowery taste you might enjoy from Tahitian vanilla. They’re a good pick if you want quality without spending a lot.

#6 Vanilla Beans from Indonesia

It’s surprising that not many people talk about Indonesian vanilla beans, especially since Indonesia is the world’s second-biggest vanilla producer, right after Madagascar.

The special way they dry and cure the vanilla beans in Indonesia gives them a strong smoky taste that’s great for cooking and baking because it doesn’t lose its flavor when heated.

#7 Vanilla Beans from Ecuador

Ecuador is pretty new to growing vanilla beans, but they make high-quality beans that smell strong and nice. Ecuador is famous for growing great stuff like coffee, chocolate, bananas, and now, vanilla too.

Many people say these vanilla beans remind them of grapes, balsamic vinegar, cherry sauce, and even some medicine.

Vanilla Beans Grades

Grade A Vanilla Beans (Fancy or Gourmet Vanilla Beans)

Grade A vanilla beans are the top-quality beans you can find. They’re very moist, which means they can quickly add their sweet vanilla taste to any food or drink.

These beans look shiny and perfect, making them the best pick for when you want to add vanilla flavor fast without much wait.

Grade B Vanilla Beans (For Vanilla Extract)

Grade B vanilla beans are what people usually use to make vanilla extract. These beans might not look as pretty — they can have marks, different sizes, or even slightly burnt. But these small flaws don’t affect their vanilla taste.

Since they’ve 10-15% less moisture content than Grade A beans, their flavor is stronger, which is great for making things like vanilla extract, flavored syrups, or any recipe that lets the beans sit and infuse their taste for a while.

Different Species of Vanilla Beans

There are two important species of vanilla orchid used in making food and products:

Vanilla Planifolia

This is the most usual kind of vanilla. It comes from the original vanilla plant and has a strong, classic vanilla taste and smell. It’s really good at adding a deep, rich vanilla flavor to recipes.

Vanilla Tahitensis

This vanilla is a close relative of the planifolia and started being grown on the island of Tahiti. People aren’t sure how it came to be – some think it was made on purpose by mixing different plants, while others believe it happened naturally. What’s important is that bakers love it for its light sweetness and flowery taste. It’s also often used in making perfumes because it smells so nice.

How to Use Vanilla Beans?

Have you ever baked and noticed tiny black dots in your treat? Those are seeds from a vanilla bean, giving a special flavor and look to your sweet treats. So, try this simple way to get those seeds out:

1. You’ll need a cutting board and a small sharp knife.
2. Put the vanilla bean on the board and carefully cut it open lengthwise with the knife.
3. Open the bean and use the knife’s dull side to scrape out the seeds.

You can add these seeds to your recipes for a real vanilla taste. Sometimes, you’ll use just the seeds, and other times, the whole bean. But there are different kinds of vanilla beans. It’s good to know about them so you can pick the best one for your baking.

Top 5 Vanilla Beans for Vanilla Extract

If you’re interested in making homemade vanilla extract, I highly recommend trying my top favorite selections, chosen for their exceptional quality and taste. These are:

• Madagascar Vanilla Beans: The most popular type of vanilla bean pods. Great for all recipes.
• Ugandan Vanilla Beans: Robust flavor, good price. Great in ice cream and desserts.
• Comoros Vanilla Beans: Grown in volcanic soil, rich taste. Good for deep-flavored extracts.
• Tahitian Vanilla Beans: Very special flavor profile and taste great in cold desserts.
• Papua New Guinea Vanilla Beans: Affordable and smells amazing. Best vanilla beans for budget-friendly quality.

FAQs

What Makes Each Vanilla Bean Different From Each Other?

It depends on where they’re grown, which really sets the stage for their flavor, look, and smell. Three major types of vanilla beans are heavily produced on a commercial level. These species include vanilla planifolia, vanilla tahitiensis, and vanilla pompona.

Each species has different flavors and aromas because every country has its own way of curing and drying them, which means a lot of different tastes.

What Is the Highest Quality Vanilla Bean?

The highest quality vanilla bean often depends on personal preference. But Madagascar vanilla beans are widely regarded as the gold standard. They’re prized for their rich, creamy flavor and are versatile for both your sweet and savory dishes. They are also known as Bourbon Vanilla but don’t usually have bourbon in them.

Where Do Vanilla Beans Come From?

Vanilla beans come from a special kind of climbing orchid that has greenish-white flowers. Its flowers, lasting just a day, require hand-pollination. Beans mature in 6 weeks but are picked months later. After this, these vanilla beans are exposed or treated to hot water to stop the ripening.

Then, they undergo a lengthy drying and curing process involving sweating boxes, blankets, and sun exposure for 6-9 months to reach 30% moisture. This extensive process gives the iconic vanilla aroma and flavor that transforms the beans into fragrant, wrinkled pods.

What Is the Recommended Ratio of Vanilla Beans for Making Vanilla Extract at Home?

To make vanilla extract at home, you need to use the right amount. The recommended ratio is to use 5 vanilla beans for every 8 ounces of alcohol.

This rule comes from the Food and Drug Administration’s (FDA’s) standards for the commercial production of single-fold vanilla extract. This ratio plays a huge role in achieving that rich flavor of your homemade vanilla extract.

How Long Do Vanilla Beans Last?

If you store vanilla beans the right way in the perfect conditions, they can stay good for up to two years. However, it’s best to buy the amount you plan to use within 6-8 months. This way, you make sure they’re always fresh when you use them.

Can You Freeze Vanilla Beans?

You should not refrigerate or freeze vanilla beans because it can dry them out and stop them from curing properly. Instead, store your vanilla pods in a dark place at room temperature, ideally between 15 – 25 degrees Celsius. Also, you can keep them in an airtight container to prevent them from losing moisture.

Conclusion

Knowing about these beans can make your food taste even better, whether you’re baking, making desserts, or creating your own vanilla extract. From the sweet and smooth Madagascar Vanilla Beans that go great with lots of recipes to the rich and spicy Mexican Vanilla Beans and the strong, chocolatey flavor of Ugandan and Tahitian beans. This blog can help you pick the best bean for your cooking. You can give our homemade vanilla extract recipe a try and see how it changes your dishes. Let us know how it goes!